Mushrooms in Cream Sauce Pilzen in Sahnesosse
Indulge in the creamy comfort of "Mushrooms in Cream Sauce" (Pilzen in Sahnesosse), a classic European dish that combines tender, golden sautéed mushrooms with a velvety white wine and cream reduction. Infused with the aromatic flavors of garlic, shallots, and a hint of nutmeg, this recipe is easy to prepare and perfect for both weeknight dinners and elegant gatherings. The rich, buttery sauce clings to every bite, while fresh parsley adds a burst of color and freshness. Serve this versatile dish as a decadent side, a savory topping for pasta or rice, or even on its own with crusty bread to soak up every drop. Ready in just 30 minutes and made with simple ingredients like button or cremini mushrooms, it's a must-try for lovers of earthy, indulgent flavors.
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Recipe Information
Ingredients
- 500 grams Button mushrooms (or cremini mushrooms)
- 3 tablespoons Butter
- 1 tablespoon Olive oil
- 2 cloves Garlic, minced
- 1 Shallot, finely chopped
- 200 milliliters Heavy cream
- 60 milliliters Dry white wine
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 1 pinch Nutmeg, freshly grated (optional)
Instructions
Clean the mushrooms by gently wiping them with a damp cloth or paper towel. Slice them into even pieces if they are large, or leave smaller mushrooms whole.
In a large skillet, heat 2 tablespoons of butter and the olive oil over medium-high heat.
Add the mushrooms to the skillet and sauté them for 5-7 minutes, stirring occasionally, until they are golden brown and have released their moisture. Remove the mushrooms from the pan and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of butter to the skillet. Sauté the minced garlic and chopped shallot for 1-2 minutes, until fragrant and softened.
Pour in the white wine and deglaze the skillet, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 2 minutes to reduce slightly.
Lower the heat and stir in the heavy cream. Allow the sauce to gently simmer for 3-4 minutes, stirring occasionally, until it thickens slightly.
Return the sautéed mushrooms to the skillet and stir them into the sauce. Season with salt, black pepper, and a pinch of freshly grated nutmeg (if using). Simmer for another 2-3 minutes.
Taste and adjust seasoning if necessary. Garnish with freshly chopped parsley and serve immediately.
Nutrition Facts
Calories |
1286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.9 g | 150% | |
| Saturated Fat | 61.9 g | 310% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 299 mg | 100% | |
| Sodium | 1500 mg | 65% | |
| Total Carbohydrate | 22.7 g | 8% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 11.8 g | ||
| Protein | 16.8 g | 34% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 61 mg | 5% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1766 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
